Coconut Lime Chicken Skewers with Pineapple Rice

• 1 lb chicken breast, cut into cubes
• 1/4 cup coconut milk
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tsp grated ginger
• 2 cloves garlic, minced
• 1/2 tsp chili powder
• 1/2 cup diced pineapple
• 1 cup jasmine rice
• 1 1/4 cups water
• 1/4 cup diced pineapple (for rice)
• 2 tbsp coconut milk (for rice)
• 1/2 tsp lime zest
• Skewers (metal or soaked wooden)

Steps

1. 1 In a bowl, mix chicken with coconut milk, lime juice, soy sauce, ginger, garlic, and chili powder. Marinate for at least 20 minutes.
2. 2 Thread chicken onto skewers.
3. 3 Cook skewers on a preheated grill for about 10 minutes, turning occasionally, until cooked through.
4. 4 Rinse rice and cook in water with diced pineapple and 2 tbsp coconut milk until tender.
5. 5 Stir lime zest into the cooked rice.
6. 6 Serve chicken skewers over pineapple rice.

Equipment

• Grill
• Skewers

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add bell peppers to the skewers for extra veggies.

Substitutions

• Use almond milk in place of coconut milk for a dairy-free option.
• Substitute jasmine rice with basmati rice.

Pairings

• Pairs well with a tropical fruit salad.
• Great with a side of avocado crema.

Nutrition

Tips

• For extra flavor, grill pineapple slices alongside the chicken.
• Soak wooden skewers in water for 30 minutes to prevent burning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a fresh mango salsa.
• Pair with a side of black beans for added protein.

FAQ